1

In a wok or large non-stick frypan, heat the
olive oil with the lap cheong over a medium heat until the lap cheong is
translucent and pale golden. Add the onion and stir fry until soft and
beginning to brown. Add the chicken and stir fry until a cooked through. Add
the prawns, carrots and peas and stir fry for about 1 minute or until prawns
are just cooked. Add the soy and white pepper and stir fry until rice grains
are separated and tender.

2

Make
a well in the middle of the rice by pushing the rice to the edges of the wok.
Pour eggs into the well and leave it to cook for 30 seconds. With an egg-flip,
flip the egg over. It should be nice and brown. Repeat process until all the
egg looks cooked through.

3

Chop
with the egg-flip so the egg is in small pieces. Stir the egg all through the
rice, add the sugar and cook for another 30 secs. Serve immediately.